Side dishes

Mango-pineapple chutney (Ambe-ananas sasam)

Few days back, one of my readers had asked about the famous “ambe-ananas sasam”. It took me some time to find good ripe mangoes to prepare this dish.

Like Airaawat, this is one more dish usually found in any Konkani functions (with mangoes during the mango season, otherwise only with pineapple). Go to any house, you will find one or the other dish with mango.

Mango is one friut I loved from my childhood, I have lot of memories with mango. We have about 20 mango trees in our garden. One of them is fondly named as Shilpa’s tree by my parents :).

Mango, pineapple pieces(one of them can be omitted) 1/2 cup
Coconut 1 cup
Mustard seeds 1/4 tea spn
Red chillies 4-5
Tamarind extract 1/4 tea spn
Jaggery/sugar 1 and 1/2 tea spn

Grind coconut, mustard, chillies, tamarind, jaggery and salt adding very little water (need not be ground into a very smooth paste). Add the mango, pineapple pieces. Mix well.
Serve as a side dish with rice.

Serves : 2
Preparation time 10min

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What is the first thing that comes to your mind when you think of any Konkani wedding or thread ceremony lunch? It is obviously Airaawat (No, I am not talking about the white elephant ‘Airaawat’, Indra’s Chariot). It is a dish mostly prepared only for such functions. I haven’t seen people preparing it for day to day meals. But still, this is a must in the functions and absolutely loved by all. This dish has sour, sweet and spicy taste to it.

People have a lot of different recipes for this. This one is the version I got from a professional cook who cooked food during the Satyanarayan Pooja at our home. The airaawat was absolutely fantastic.

How To Guides


An essential condiment in many Konkani weddings and functions. A sweetish spicy chutney
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Servings 5


  • Tamarind 1/4 cup or use 2 tea spns of tamarind extract
  • Dates Kharjoor 8-10
  • Jaggery Sugar 1 tea spn
  • Red chillies 5-6
  • Coriander leaves 4-5 strands
  • Ginger 1" piece
  • Salt


  • Grind all the ingredients to a smooth paste, add very little water if required. It should be of chutney consistency.



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Potato in coconut curry(Batate Song)

batate song

If I claim I have a Konkani food blog, anybody will ask the question “have you blogged about our great Batate Song??”. If my answer is “no”, then I definitely can’t claim of having a Konkani food blog. All I meant to say is, batate song(do not confuse this song with English ‘Song’) is a very very famous dish and every Konkani person is a great fan of it.

I still remember, when I was a kid, we visited my maternal grandmother’s house in Sirsi(A place near the Sahyadri mountain range, very famous for its Marikamba temple) during every summer vacations. My grandmother was a great cook. I still wonder where our older generations learnt so many great recipes. She always prepared this for us. This dish tastes great when made real spicy. It is usually beautiful red in color as if somebody has prepared it only using chillies.

This dish is prepared more than one ways, this version is what aayi follows. Here is the version without coconut.

2 cups boiled and chopped potatoes
1/2 cup chopped onion
3/4 cup fresh/frozen coconut
1/2 tea spns tamarind extract or 2-3 pieces of tamarind
7-8 red chillies (Add as much as your taste buds can tolerate)
1 tea spn coriander seeds

Cook potatoes, peel them and cut into big pieces. Chop onions into medium size pieces.

batate song1
Fry coconut(without oil) till it turns just reddish. Grind with coriander seeds, red chillies and tamarind to a very smooth paste.
Heat oil and fry onions till they turn translucent. Add potatoes, ground masala and salt. If required, add a bit of water and let it cook till the masala is completely cooked and gravy is thick.
Serve hot with rice or alayle pita rotti.

batate song2

Serves : 3-4
Preparation time : 25min

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Methi Potato

I saw the recipe of this dish in one of the Kannada TV shows. In the ariginal recipe, something called as Karbuja seeds was used for this. I have no idea what is it called in English, it is not even a very common spice, so instead of that I had some cashew nuts in my pantry. So I used them. Actually Karbuja seeds were used to give thickness to the gravy. So when I tried it with Cashew nuts, the dish came out well.

Methi leaves(Chopped) 1 cup
Onion 1
Tomato 1
Potato 2
Oil/ghee 1 tbl spn
Coconut(Grated) 1 cup
Cashew nuts 1 tea spn
Ginger 2” piece
Garlic 2-3
Garam masala 1 tea spn
Chilli powder 1 tea spn
Turmeric a pinch
Coriander leaves 4-5 strands

Cut the potatoes in cubes and fry them in ghee/oil till they turn golden brown in color. Keep aside.
Grind together coconut, ginger, garlic and turmeric.
Fry onions in remaining oil/ghee till they turn slightly brownish in color. Add methi leaves and fry for 5 minutes. Add the ground masala, chilli powder, chopped tomato and salt. Cook for some time. Then add the fried potatoes and cook until potatoes are completely cooked. Add the cashew paste. Garnish with coriander leaves. Serve hot with chapathi or rice.

Serves : 4
Preparation time : 15-20 min

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Cabbage sidedish(Cabbage Upkari)

This is one simple to do dish. This is one of those dishes, which can be prepared by people who are learning cooking.

Upkari in Konkani means some side dish, it contains some kind of vegetable cooked in water and garnished with mustard, asafoetida, curry leaves seasoning(tadka) and coconut.

Cabbage (shredded) 2 cups
Mustard seeds 1/2 tea spn
Curry leaves 5-6
Oil 1 tea spn
Asafoetida(hingu) a pinch
Coconut (grated) 1 tbl spn
Chana dal(optional) ½ tea spn
Green chillies 4-5
Turmeric powder a pinch

Heat oil and add chana dal (optional), when they become slightly brownish, add mustard seeds. When mustard starts spluttering, add asafetida, curry leaves and green chilies. Fry for 1-2 minutes, add cabbage, turmeric, salt and half cup 2water. Cover and cook. (Keep stirring in between to avoid vegetables from burning). When cabbage is completely cooked and almost all water is absorbed, add grated coconut, mix well and remove from stove. Serve hot with chapathi or rice.

Serves : 2
Preparation time : 15min

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Beans Stew

I don’t have any idea why it is called stew. Aayi used to prepare this. I don’t know where this is originated. I read somewhere that stew has to include coconut milk, but it is not used in this dish. This dish is definitely better than the simple french beans side dish.

French beans (cut into long slits) 1 cup
Potato (cut into round slices) 1
Onion (cut into round slices) 1
Turmeric a pinch
Pepper powder 1 tea spn
Ginger (crushed) 2” piece
Garlic (crushed)   2-3 cloves
Oil 1 tea spn

Heat oil and add ginger, garlic, beans, potatoes and onions. Add little water and turmeric. Cover the lid and cook (alternatively the vegetables can be cooked in cooked and used for this recipe). When vegetables are almost done, add pepper powder and salt. Cook till completely done and water is absorbed. Serve hot with chapathi or rice.

Serves : 3
Preparation time : 30min

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Capsicum-Potato Side dish

Today I wanted to try something new. Was bored of eating same thing again and again. Searched for about half an hour. Then I found this one. I felt it is too simple to do and tried it. It was great.

Capsicum 2
Potatoes 2
Sambar powder 1 tea spn
Oil 1 tea spn
Cumin seeds(jeera) 1 tea spn
Turmeric a pinch
Tamarind pulp ½ tea spn
Chilli powder ½ tea spn
Coriander leaves 3-4 strands

Cut capsicum and potatoes in thin long pieces. Heat oil and add cumin seeds. When they start spluttering, add potatoes, turmeric and fry for 3-4 minutes. Add capsicum, close the lid and cook until vegetables are 3/4th cooked. Add all the remaining ingredients(except coriander) and cook till completely done. Garnish with chopped coriander. Cook till completely done. Serve hot with rice or chapathi.

Serves : 5
Preparation time : 20min

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Masala Masoor

This is my pachi’s dish. I used to like it very much. I donno exactly what she puts. But this is how I do it and I simply love this.

Masoor 2 cups
Potato 1
Ginger-garlic paste 1 tea spn
Onion 1
Tomato 1
Chilli powder 1 tea spn
Coriander leaves 3-4 strands
Kala masala or kitchen king masala or garam masala ½ tea spn
Oil 1 tea spn

Soak masoor in water for around 1hr(this helps in easy cooking). Cook with potato pieces.
Heat oil and fry onions and ginger-garlic paste. When onions turn slightly brownish, add cooked masoor, chilli powder, chopped tomato and salt. Add sufficient water to bring it to curry consistency. Cover and cook till tomatoes are tender. Add kala masala(or kitchen king or garam masala). And cook for 2-3 minutes. Garnish with finely chopped coriander and serve hot with chapathis or rice.

Serves : 5
Preparation time : 30min

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Cauliflower-capsicum side-dish (Phool Gobhi Kadaiwali)

Picked up this recipe from a book. It came out well. Give it a try.

3 cups chopped cauliflower
1 tea spn butter
1 cup capsicum chopped into long slices
1 cup tomato chopped into long slices
1 tea spn chopped garlic
1 tea spn chili powder
1 tea spn coriander powder
A pinch turmeric
½ tea spn pepper powder
½ tea spn garam masala
½ tea spn chaat masala
1 tbl spn lemon juice
3-4 strands coriander leaves

Heat oil and fry garlic. Add cauliflower, chilli powder, turmeric powder, coriander powder, pepper powder and salt. Cover and cook on a low flame.
Heat butter in another pan. Add capsicum and tomato. Fry for 2-3 minutes. Add this to cauliflower mixture. Cook for 2-3 minutes. Add garam masala, chaat masala, lemon juice. Mix well and remove from flame.
Garnish with coriander leaves. Serve hot with chapathi, roti or rice.

Serves : 4-5
Preparation time : 20min

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Potato side dish (Batate talasani)

This is again my mom’s recipe. But my anna(brother) did some modifications to it. He used to add garlic which gives more taste. He is a very good cook. He has a lot of interest in cooking & keeps trying some new dishes. Normally though cooking is taken as only girl’s job, my pappa(father – he is a doctor) & brother(he is an s/w engineer) are two very good male cooks I have ever seen. When I was a kid, if my mom went somewhere, my father used to cook very delicious things for me(I was very lazy child, I never used to enter the kitchen). When I grew up, i got interest in cooking. For three years, after coming to Bangalore, I experimented new things on my brother :). Even he used to cook for me whenever I used to go home late from work.

Potatoes 4
Chilli powder 2 tea spns
Garlic 4-5
Mustard seeds 1/4th tea spn
Turmeric a pinch
Oil 2 tea spns

Peel potatoes & cut into thin long pieces. Keep in water for 5 minutes.
Heat oil & add mustard. When they start spluttering, add crushed garlic. When garlic turns slightly brownish, add potatoes, chilli powder, turmeric powder, salt. Cover & cook. (Do not add water for cooking). Serve hot with chapathis or rice.
Note: Preferably use nonstick pan for preparing this. Add more oil, if the potatoes stick to the pan.

Serves : 4
Preparation time : 20min

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